About a month ago I had my final practical of my culinary school career. It seems like only yesterday I was posting about my first week, learning how to concasse a tomato and jabbing my palm with a paring knife (the first of MANY battle scars), going through an embarrassing amount of note cards, and discovering a love for butchery during our meats block. There were fights and love fests along the way. We became a pretty tight, slightly dysfunctional, family.
For our final, we each picked an ingredient or course to create a tasting dish, a bite size plate, around. I chose to do a dessert (BIG SURPRISE). This was my first attempt at a composed dessert so there was definite trepidation.
I found it only appropriate to center my plate around one of my most favorite ingredients: GOAT CHEESE!
Here was my though process after that initial decision:
“Now what pairs well with goat cheese?”
“And what pairs with pistachios?”
“WHAT THE HELL AM I DOING?”
“GET IT TOGETHER.”
I’ve recently been introduced to the world of mousses, so that was fresh in my head, and it seemed like a nice light way to end a meal. I also decided to create a pistachio macaron and add candied pistachios for a nice crunchy element. As for the beets, I went to one of my favorite cookbooks, “Milkbar”, for a beet-lime ganache recipe. All of these elements sit atop a very small, yet incredibly loud round piece of pink and white jaconde sponge cake (this was purely for asthetics).
My initial sketch:
I was pleased with the outcome, although trying to compose a dessert in a 100 degree kitchen was pretty horrifying. Now on to the real world! I’ll miss my school family but its pretty nice not having to put on that uniform every morning…